Simplifying Differences Between Your Favorite Frozen Treats

Is there anything more exciting than walking down the frozen dessert aisle at Publix? Doors upon doors of frozen treats all brightly lit and packed with options holding cartons of creamy ice cream, tubs of sherbet, colorful displays of sorbet, and delightful flavors of velvety frozen yogurt, waiting to satisfy your sweet craving. There are so many choices, you may not have tried them all.

Do you find yourself asking what the difference really is between all these frozen treats? Well, we are here to help you pick out which frozen dessert to snack on. Here’s what sets your favorite chilled desserts apart.

Ice Cream

Ice cream is a soft, frozen food typically made with milk and/or cream, sugar, and other ingredients. The flavors are endless and the serving options vary widely. When comparing ice cream to other frozen treats, the ingredients are what usually sets them apart. All manufacturers of ice cream have different recipes; however, one ingredient remains the same: milk. Federal regulations state that ice cream must have at least 10 percent milkfat. Ice cream can be broken down into three categories.

Basic Ice Cream: Contains 10% Butterfat, and the overrun is high – 96%.

Frozen Yogurt

This frozen dessert is made with yogurt and milk. You can find it in many different flavors, often deemed the cousin of ice cream. It’s earned itself a sweet little nickname too – FroYo!

Sherbet

This frozen dessert is made with fruit juice that is added to one of these ingredients: milk, cream, egg white, or gelatin. This sweet treat contains anywhere from 1 to 3 percent milkfat. The result of these ingredients makes this delicious treat richer than sorbet but lighter than ice cream. You can enjoy this dessert alone or add it to punch for a fun, fizzy, frothy drink!

Sorbet

While sorbet is often mistaken for sherbet, the main difference is that it’s dairy-free. Sorbet consists of frozen fruit juice or flavored water and sugar. There may be some additives for flavoring or texture. This fruity dessert is often used in restaurants between meals as a palate cleanser.

Gelato

Gelato, from the Italian word congelato, or “frozen,” is made with a base of milk, cream, and sugar. It is much more dense than the other desserts, since it is slowly churned, thus bringing less air into the mixture. Gelato is also stored in a warmer environment than ice cream to create a silkier consistency. The suggested temperature for ice cream is 0-10 degrees Fahrenheit. However, gelato should be served at 7-15 degrees Fahrenheit. The consistency of gelato during serving should be silky, not frozen.

So now that we have broken down for you, which will you choose? Let us know your favorites in the comments.

Monique B. began her journey at Publix in 2010, where she fell in love with the fact that, as an associate, she was also part owner of the company. Since then, she has dedicated her skills in organization and creativity to Publix, taking a special interest in social media. At the end of the day, she hopes The Publix Checkout leaves you with the knowledge that Publix is more than just a grocery store – we’re experts, we’re family, and we’re here to help!